Keto Paleo Flourless Chocolate Cake
How to Make It
Step
Recipe Steps steps 7 1 h
Step 1
Preheat your oven to 300F/150 C and line an 8 inch (20 cm) springform pan with parchment paper. Chop the chocolate into fine chunks and add to a bowl. Add the ghee.
Step 2
Place the bowl over a double-boiler and stir until fully melted. Alternatively, you can melt the ghee and chocolate in the microwave in 20-second increments. Remove the bowl from the double-boiler or microwave and let the mixture cool to room temperature.
Step 3
While the chocolate is cooling, crack the eggs and place the egg whites in the bowl of a stand mixer. Beat at medium-high speed until soft peaks form. Add the erythritol gradually and keep beating until stiff peaks.
Step 4
Add the yolks and espresso powder to the bowl with the chocolate mixture. Whisk to combine. Make sure the chocolate isn’t hot to avoid cooking the egg yolks.
Step 5
Add a third of the whipped egg whites to the chocolate mixture and combine. Add the remaining egg whites and gently fold until a homogeneous mixture forms. Don’t whisk or stir vigorously to avoid deflating the batter.
Step 6
Pour the batter into the prepared springform pan and transfer to the oven. Bake for 40-45 minutes or until an inserted toothpick comes out dry. The cake will rise in the oven then deflate as it cools.
Step 7
Let the cake cool completely before removing it from the pan. Dust with cacao powder and transfer to a serving plate. Slice into 8 slices and serve.
Ingredients
- Dark chocolate bar, sugar free – 150 g
- Ghee – 6 tbsp
- Raw egg – 5 large
- Erythritol Granulated – 0.5 cup
- Instant Espresso Powder – 0.5 tsp
- Cacao Powder – 2 tbsp